Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

I fear I may have left this post a little late with Autumn upon us and decent tomato supplies starting to wane. I did notice, however, that there were still plenty of inexpensive ripe tomatoes at the market this week, so there is still time.

As all Italian cooks will attest, there is nothing better than homemade tomato sugo. It is so simple to make and it leaves the bought stuff for dead. You also get such an amazing feeling of accomplishment when your pantry is filled with sugo, better still you are reminded of this feeling every time you reach for another jar of sauce.

I picked up 9 kilos of organic roma tomato seconds for $13.00 in Red Hill in January. I was pretty pleased with myself. This yielded about 12 large jars worth of sugo. If you have a good relationship with your greengrocer ask them to get you in some seconds, they don’t need to be picture perfect, just super ripe.

I keep my sugo really simple so I can boost the flavour with chilli or garlic when using the sauce in cooking. All you need is tomatoes, sea salt and some fresh basil.

You'll Need

  • 12 preserve jars
  • 9 kilos over-ripe roma tomatoes
  • basil leaves
  • sea salt


To get started, wash and halve the tomatoes. Place two large pots on the stove, and fill the pots with tomatoes until 3/4 full. You don’t need to add anything other than a little sea salt.  Gently bring the tomatoes to the boil and then turn down the heat so they are bubbling away. When they are starting to break down and become nice and soft, they are ready.

If you are planning on making a large quantity of sauce, its best to buy a tomato press to remove the seeds and skin. I bought mine for $50 and it saves so much time. If making smaller quantities you can put the tomatoes through a food processor and then push through a sieve to remove the seeds (they can be quite bitter).
 A tomato press spits out the seeds and skin on one side and a beautiful thick sauce on the other. I usually put through the seeds and skin through the machine again, as you get more sauce from it. Waste not want not!

To sterilise the jars wash them in soapy water, dry them well and place them on a tray in a oven heated to 150C for 30 minutes or so until they are hot. Alternatively, you can put the jars though a dishwasher cycle, just make sure they are hot when filling them with sauce.

Before filling the jars, place one fresh basil leaf in each. I’ve found they most effective way to fill the jars is to use a funnel and ladle the sauce through the funnel, to minimise mess.

Once the jars are filled, place them in a pot and fill with cold water (you may have to repeat this process, if you don’t have a pot big enough). The water should be just above the jars. Bring to the boil and simmer until the lids start to pop (20 minutes or so). Turn the heat off and let the jars cool in the water, and you’re done.